Whole30 Julienned Italian Veggie Salad
This simple salad is so easy to make, takes about five minutes and makes for the perfect side dish or base for topping with your favorite roasted protein. It's a delicious Whole30 recipe that the kitchen pro and newbie will master in no time.
You can use your favorite squash with this dish, and when possible, big in-season asparagus makes this even more full of delicious vegetables and nutrients. The addition of a zesty Italian dressing is perfect for bringing a bright and acidic component to this comforting dish.
Here's how to make it
1 zucchini squash
1 yellow summer squash
fresh herbs like parsley or thyme (optional)
1 Tbsp pine nuts (optional)
1-2 Tbsp Primal Kitchen Italian Dressing
1. Chop the squash and carrots vertically creating long pieces, then use a julienne peeler to create the long thin noodles. Use the julienne peeler from the base to the tip of the asparagus to create the asparagus strips.
2. Toss into a skillet and gently heat until just slightly softened (not soggy!) Sprinkle with a pinch of salt.
3. Drizzle with Primal Kitchen Italian Dressing, top with fresh herbs and pine nuts, then dig in.